LOS ANGELES, May 24, 2016 – Lamb is a favorite Easter dinner treat that many people serve only on the holidays. But you do not have to wait as with a little knowledge, lamb can be a go-to dish for your family and friends.
Boneless leg of lamb can be bought at the grocery store meat department, or you can find lamb from your butcher. Leg of lamb typically comes with the bone in, meaning you need to debone the meat yourself or ask the butcher to do it for you.
Lamb can be bought in Cryovac packaging to prolong the shelf life. If you buy the lamb in the packaging, know that it will be slightly bluish in color and have a stronger smell when unwrapped.
Don’t worry. The lamb will change back to the red color, and the strong smell will dissipate the longer it’s out of the packaging.
You will need around ½ to ¾ pound of lamb per person. Don’t forget there is a lot of fat removed, so the weight on the packaging isn’t the amount of edible meat.
The following video shows you step by step how to prepare leg of lamb:
Honey glazed leg of Lamb:
Serves: 3 to 4 Time: 1 hour 15 minutes
3 pounds of boneless leg of lamb
½ teaspoon paprika
½ cup of chopped parsley
2 tablespoons oil
2 shallots, sliced
1 cup red wine
½ cup water
¼ cup honey
Salt and pepper
Cut the fat off of the leg of lamb and open it up, fat side down.
In a bowl mix chopped parsley, oil, paprika, salt and pepper. Smear the parsley mixture all over the inside of the lamb.
Roll the lamb back up and tie it with butcher’s twine or put the netting back on the meat.
Season the meat with salt and pepper and then dry it.
Heat a sauté pan with oil and sear all four sides of the lamb.
Then add a little more oil and the shallots to the pan. Sauté them lightly.
Turn the fire off and add the wine.
Turn the heat to low and simmer the red wine until all the alcohol has evaporated.
Add the honey and the water to the pan.
Place the lamb in the oven and baste it every 10 minutes.
Cook the lamb for 40 minutes for a medium rare.
Remove the netting and cut the lamb, keep the sauce and serve it with the lamb.
For more great cooking tips, recipes and stories from
Find her on Facebook Hail Mary’s Inc. for great giveaways
Find her on Pintrest for fun findsClick here for reuse options!
Copyright 2016 Communities Digital News
• The views expressed in this article are those of the author and do not necessarily represent the views of the editors or management of Communities Digital News.
This article is the copyrighted property of the writer and Communities Digital News, LLC. Written permission must be obtained before reprint in online or print media. REPRINTING CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.
Correspondingly, Communities Digital News, LLC uses its best efforts to operate in accordance with the Fair Use Doctrine under US Copyright Law and always tries to provide proper attribution. If you have reason to believe that any written material or image has been innocently infringed, please bring it to the immediate attention of CDN via the e-mail address or phone number listed on the Contact page so that it can be resolved expeditiously.